Peaches

This post is wayyy overdue, especially since peach season is over here in Georgia. I actually went peach picking months ago; I just wasn’t able to post this recipe earlier as a circumstance of working close to 70 hours a week. But here it is…

Due to the weather this year, the peaches weren’t as big or plentiful as they have been other seasons. I went peach picking with the hopes of picking three pecks and ended up coming home with only one. This limited my peach baking. Since I love both crumb topping and homemade flaky pie crust, I decided to make a peach cobbler with both!

This recipe does require a little pre-planning because the crust needs to be refrigerated for 24 hours. The key to a flaky but pliable crust is to use cold butter and ice cold water. I place several ice cubes in a bowl and let it sit with a small amount of water.

Cutting the cold butter into the flour takes time and patience, but it is worth it. You want a fine, even crumb.

Once the pie crust has been chilled, you are ready to prepare your peach cobbler. Using ripe peaches works best, plus they have beautiful color.

I topped the peaches with the crust in a lattice pattern. You can accomplish this by alternating pieces of dough over and under each other.

The strips of pie crust are then topped with buttery streusel.

Once this bakes into golden deliciousness, each bite contains flaky pie crust, with gooey-buttery crumbs baked into it. It is one of the best peach cobblers I’ve ever had. Also, not overly sweet, so great topped with vanilla ice cream.

Directions

1. Prepare the pie crust. Combine the flour, sugar, and salt in a small bowl. Cut in the cold butter with a pastry blender until you get a coarse meal. Stir in the ice water 1 tablespoon at a time until the dough starts to form a ball. Use your hands to finish combining the dough into a ball, then form into a disk. Wrap in plastic wrap and refrigerate for 24 hours.

2. Preheat the oven to 400 degrees F. Grease a 9 x 9 inch pan. Remove the pie crust from the fridge while you prepare the peaches. Mix the sliced peaches with 3/4 cup sugar and 1/2 cup flour. Pour evenly into the pan and drizzle with the melted butter.

2. Prepare the crumb topping. Combine 1/2 cup brown sugar, 1/3 cup flour, and a dash of salt in a small bowl. Cut in 4 tablespoons of cold butter until you get the desired crumb size.

3. Roll the pie crust on a floured surface to 1/4 inch thickness. Cut the edges off to form a square. Cut the square into even-sized strips, about 1 inch wide each. Place the strips of pie crust over the peaches in a lattice pattern.

4. Sprinkle the crumble topping in between the gaps in the lattice crust, covering all the peaches. Then sprinkle turbinado or coarse sugar on the pie crust.

5. Bake in the oven for 30 minutes or until the peaches are bubbly and the crust is slightly browned. Serve warm with ice cream, if desired.

Directions

2. Stir together the peach topping ingredients in a microwave safe bowl. Microwave on high 2-3 minutes until the mixture is bubbly. Let sit while preparing the blondie base.

2. In a large bowl, stir brown sugar into melted butter until well combined. Stir in egg, egg white, and vanilla. Blend in flour, baking powder, and salt until fully combined. Spread the mixture evenly into the prepared baking pan.

3. Using a slotted spoon, spread peach chunks all over the blondie base. Let most of the juice drain away as you’re scooping. Slightly press the peaches into the base.

4. Prepare the streusel topping: fluff all of the streusel toppings in a small bowl until small balls of crumbs form. Sprinkle over the top of the bars.

5. Bake in the oven for 25-30 minutes until a toothpick inserted in the center comes out clean.

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I’m new to the Instant Pot game. But I really want to expand my instant pot recipes. For this peach pudding, I re-vamped a baked version from Southern Living magazine to work in the instant pot. The result is a spongy pudding that is just slightly sweet, perfect with vanilla ice cream.

For this recipe you will need a 6 qt Instant Pot and a 7″ springform pan or another deep-sided dish that fits inside your Instant Pot.

One large ripe peach that is sliced fits perfectly in the bottom of a 7″ springform.

Chopped peaches and buttermilk are blended to add moistness to the pudding.

After you mix all the ingredients, the batter will be thin. I loved the hint of cinnamon.

Pour the batter over the sliced peaches.

Pour 1 cup of water into the bottom of the instant pot. Set the trivet down inside. Wrap both the bottom and top of the pudding with aluminum foil, then make a long strip of foil and place it under the pan. Make sure it is long enough that you can hold the ends to lower and lift the pan out of the instant pot.

Once you’ve lowered the pudding into the instant pot, seal on the lid. Make sure the steam release handle is set to “sealing.” Select “pressure cook” and set the timer to 50 minutes. When the timer goes off, turn the steam handle to “venting” to quick release the steam. Once the pressure valve has gone down, you can remove the lid and use the handles from the foil sling to lift out the pan.

Dig in with your spoon, and you’ll find the tender peaches on the bottom.

To take this dessert to the next level, serve with vanilla ice cream. Yum!

Ingredients

Directions

Grease a 7″ springform pan, or another deep-sided dish that will fit inside your instant pot. Lay sliced peaches on bottom of pan.

In a blender, puree the chopped peaches until smooth. Add the buttermilk and blend until mixed. Set aside.

Beat butter and sugar at high speed in a stand mixer or with a hand beater until light and fluffy. Beat in egg. Pour in your reserved peach buttermilk mixture and stir by hand until blended. Fold in flour, baking soda, baking powder, cinnamon, and salt until well mixed. Pour batter over peaches in springform pan.

Cover bottom and top of pan with aluminum foil. Make a sling out of a long piece of foil and place under the pan so that the sides are tall enough to hold onto. Pour 1 cup of water into the bottom of the instant pot and place the trivet inside. Holding the ends of the foil sling, lower the springform pan into the instant pot. Place and seal on the lid, making sure the steam release handle is turned to “sealing.” Set the instant pot to pressure cook for 50 minutes.

When the instant pot timer is done, quick release the steam handle. When the pressure valve has gone down, open the lid and remove the pan by lifting the ends of the foil sling. Serve the peach pudding warm with vanilla ice cream.